Side Pannel
Pork in Oaxacan Mole - Mexico (Lowfat) Pt 1
Pork in Oaxacan Mole - Mexico (Lowfat) Pt 1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Meat, Poultry
Ingredients List
- 2 lb Pork loin roast; trimmed and
- -cut
- 10 c Water
- Salt and black pepper; as
- -instructed
- 9 Chiles
- 3 Dried apricots
- 2 tb Raisins
- 1 c Hot water
- 2 Tomatoes
- 4 Tomatillos; peeled and
- -rinsed
- 1 sm Onion; quartered
- 2 Garlic cloves
- 1 French bread slice; darkly
- -toasted
- 2 tb Slivered almonds
- 2 tb Peanuts; dry-roasted
- -unsalted
- 2 tb Sesame seeds; divided use
- 1 ts Dried oregano
- 1 ts Dried thyme
- 1/2 ts Anise seed; crushed
- 1/4 ts Ground cloves
- 1 tb Olive oil
- 1 Cinnamon stick; 1-inch long
- 1 Avocado leaf; optional
- 2 tb Honey
- 2 tb Unsweetened cocoa powder
Directions
MOLE NEGRO CARNE CON DE CERDO - Oaxaca, Mexico. A Mole (MOH-lay; MOH-leh)
is a thick, cooked sauce with complex flavors. This reduced fat version
features toasted chiles, tomatoes, almonds and peanuts to which dried
fruits, spices, and chocolate are added. All but the fruit is roasted in a
dry pan, giving the mole a smoky flavor. The ingredients are pureed with
broth or cooking liquid reserved from the braised meat; skimmed, of course.
With planning, the times to prepare the parts can overlap, or prepare ahead
and assemble.
VARIETY: Combine chile peppers. Raichlen suggests: 4 guajillo, 2 ancho, 2
pasilla, plus 1 chipotle (or sweet, savory, hot, and smoky). Wear plastic
cloves when handling chiles. The ancho gives the mole it's characteristic
flavor. Roast peppers in a well-vented room.
1. BRAISING THE MEAT (90 mins). Trim the pork loin of all visible fat and
cut into 1+1/2-inch pieces. In a large saucepan over high heat, combine the
pork and 10 cups water. Season with salt and pepper. Bring to a boil,
skimming off any fat or foam that rises to the surface. Reduce the heat to
medium-low and simmer, skimming occasionally, for 40 to 60 minutes, or
until tender. Set a strainer in a large bowl. Drain the pork in a strainer
and RESERVE the cooking liquid (there should be at least 5 cups; skim).
2. ROASTING THE PEPPERS AND REHYDRATING PEPPERS WITH FRUIT (60 mins). Stem
the peppers. Tear in half and remove and discard the seeds. Heat a large
nonstick skillet over medium high heat. Add the chile peppers and dry-pan
roast for 20 minutes per side, or until fragrant and toasted.
(Alternatively, you can roast the chile peppers under the broiler, or
outdoor grill.) Transfer to a medium bowl. Add the apricots, raisins, and
hot water. Let soak until soft, 30 minutes. Drain. Chop apricots.
3. PREPARING THE REMAINING INGREDIENTS FOR THE SAUCE. (15 mins) Heat the
skillet to medium-high; dry-pan roast the tomatoes, turning occassionally,
for 8 minutes, or until charred and blistered. Transfer to bowl of food
processor fitted with metal blade.
*Dry-pan roast the tomatillos, onions, and garlic, turning occasionally,
for 8 minutes, or until charred. Transfer to the food processor.
*Tear the toast into 1-inch pieces and add that to the processor.
*Dry-pan roast the almonds and peanuts. Cook, stirring, for 2 minutes, or
until toasted and brown. Transfer to the processor.
*Dry-pan roast the sesame seeds, stirring, 2 minutes, or until toasted.
Transfer all but 1 tablespoon of the sesame seeds to the food processor.
4. PUREE: Add the chile pepper and fruit mixture, oregano, thyme, anise
seeds, 1/2 teaspoon black pepper, and cloves to the food processor. Puree
the mixture until smooth, adding up to 1 cup of the reserved cooking liquid
(from the pork). Expect about 1+1/2 cups puree.
5. STEW (30 mins): Heat oil in a large deep nonstick skillet over medium
heat. Add the chile-pepper puree, cinnamon stick, avocado leaf (if using).
Cook and stir for 5 minutes, or until thick and fragrant. Stir in the
honey, cocoa and about 4 cups of the reserved cooking liquid. Simmer,
stirring often, for 10 minutes, or until thick and flavorful. Stir in the
pork and simmer for 10 minutes, or until the pork is tender and the sauce
is flavorful. Adjust seasoning; thin gravy with more cooking liquid if
necessary.
6. To serve, remove the cinnamon stick and avocado leaf. Serve hot, garnish
with remaining seeds.
continued in part 2
is a thick, cooked sauce with complex flavors. This reduced fat version
features toasted chiles, tomatoes, almonds and peanuts to which dried
fruits, spices, and chocolate are added. All but the fruit is roasted in a
dry pan, giving the mole a smoky flavor. The ingredients are pureed with
broth or cooking liquid reserved from the braised meat; skimmed, of course.
With planning, the times to prepare the parts can overlap, or prepare ahead
and assemble.
VARIETY: Combine chile peppers. Raichlen suggests: 4 guajillo, 2 ancho, 2
pasilla, plus 1 chipotle (or sweet, savory, hot, and smoky). Wear plastic
cloves when handling chiles. The ancho gives the mole it's characteristic
flavor. Roast peppers in a well-vented room.
1. BRAISING THE MEAT (90 mins). Trim the pork loin of all visible fat and
cut into 1+1/2-inch pieces. In a large saucepan over high heat, combine the
pork and 10 cups water. Season with salt and pepper. Bring to a boil,
skimming off any fat or foam that rises to the surface. Reduce the heat to
medium-low and simmer, skimming occasionally, for 40 to 60 minutes, or
until tender. Set a strainer in a large bowl. Drain the pork in a strainer
and RESERVE the cooking liquid (there should be at least 5 cups; skim).
2. ROASTING THE PEPPERS AND REHYDRATING PEPPERS WITH FRUIT (60 mins). Stem
the peppers. Tear in half and remove and discard the seeds. Heat a large
nonstick skillet over medium high heat. Add the chile peppers and dry-pan
roast for 20 minutes per side, or until fragrant and toasted.
(Alternatively, you can roast the chile peppers under the broiler, or
outdoor grill.) Transfer to a medium bowl. Add the apricots, raisins, and
hot water. Let soak until soft, 30 minutes. Drain. Chop apricots.
3. PREPARING THE REMAINING INGREDIENTS FOR THE SAUCE. (15 mins) Heat the
skillet to medium-high; dry-pan roast the tomatoes, turning occassionally,
for 8 minutes, or until charred and blistered. Transfer to bowl of food
processor fitted with metal blade.
*Dry-pan roast the tomatillos, onions, and garlic, turning occasionally,
for 8 minutes, or until charred. Transfer to the food processor.
*Tear the toast into 1-inch pieces and add that to the processor.
*Dry-pan roast the almonds and peanuts. Cook, stirring, for 2 minutes, or
until toasted and brown. Transfer to the processor.
*Dry-pan roast the sesame seeds, stirring, 2 minutes, or until toasted.
Transfer all but 1 tablespoon of the sesame seeds to the food processor.
4. PUREE: Add the chile pepper and fruit mixture, oregano, thyme, anise
seeds, 1/2 teaspoon black pepper, and cloves to the food processor. Puree
the mixture until smooth, adding up to 1 cup of the reserved cooking liquid
(from the pork). Expect about 1+1/2 cups puree.
5. STEW (30 mins): Heat oil in a large deep nonstick skillet over medium
heat. Add the chile-pepper puree, cinnamon stick, avocado leaf (if using).
Cook and stir for 5 minutes, or until thick and fragrant. Stir in the
honey, cocoa and about 4 cups of the reserved cooking liquid. Simmer,
stirring often, for 10 minutes, or until thick and flavorful. Stir in the
pork and simmer for 10 minutes, or until the pork is tender and the sauce
is flavorful. Adjust seasoning; thin gravy with more cooking liquid if
necessary.
6. To serve, remove the cinnamon stick and avocado leaf. Serve hot, garnish
with remaining seeds.
continued in part 2
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